November 2025 Heirloom Bean and Grain Club

ORGANIC VAQUITA NEGRO BEANS

Long before the borders we know today divided Turtle Island, Indigenous Mesoamerican peoples cultivated beans in the sacred Milpa system—an agricultural practice that has sustained communities for over 7,000 years. Among the treasures of this ancient tradition are the Vaquita Negro beans, named "vaquita" (little cow) for their striking black and white cow-print markings that make them instantly recognizable. These beans are part of an extraordinary legacy of over 70 endemic bean varieties native to Mexico, though sadly only a handful ever reach market shelves today.

The Vaquita Negro comes from the regions of Morelos and the State of Mexico, where traditional farming families have preserved these virgin seeds as cultural heritage, passing them down through generations. In the biodiverse Milpa system, corn provides a trellis for climbing beans, beans fix nitrogen in the soil to nourish the corn, and squash spreads its broad leaves to shade the earth and suppress weeds. This reciprocal relationship between plants mirrors the reciprocal relationship between people and the land—a philosophy at the heart of Indigenous agricultural wisdom. Growing beans this way is labor-intensive, requiring hand-harvesting and deep knowledge of the land, which is why it's increasingly rare to find farms still practicing this ancient technique.

Carlos and Ana María Albarrán tend their certified organic family farm in Morelos with reverence for these traditions. Their commitment to the old ways means each bean carries not just exceptional flavor, but the taste of cultural preservation and land stewardship. 

ABOUT THE FARMER

As part of our partnership with La Comandanta, we are delighted to offer this rare gem grown using the ancient Milpa technique of growing corn, beans, squash and chilis together. It is rare to find farms growing this way because it requires labor intensive hand harvesting. Carlos and Ana are a very rare certified organic farm still practicing Milpa farming. The care that they are giving to the land can be tasted in each delicious bite. This is the epitome of traditional farming and preserving cultural traditions, resulting in the most delicious and healthy beans you could find.

WHAT TO COOK WITH THEM

When cooked, Vaquita Negro beans produce an intensely dark, rich, and nutritious broth—the kind of inky black pot liquor that Mexican cooks treasure. They hold their shape beautifully even through long cooking, making them perfect for traditional frijoles de la olla or hearty stews. 

LISA'S GUIDE FOR HOW TO COOK VAQUITA NEGRO BEANS

Always rinse and pick through your beans looking for stones first. Read our full guide on cooking a perfect pot of beans. The pressure cooker is the gateway drug to cooking heirloom beans, making it faster and easier to cook beans from dry but the stovetop will yield more evenly hydrated beans. I use both, but I prefer the stovetop method.

Remember to always add salt to the water before cooking (just like pasta) no matter what you might have heard. 

• Pressure Cooker from dry - 38 minutes on high with 15 minute natural release
• Stovetop from dry - 90-120 minutes

*Cooking time may vary depending on the stove top, water hardness and the conditions in the kitchen. Elevation and humidity effect cooking times.

I highly recommend cooking the entire pound and freezing what you aren't using according to our How To Freeze Beans Guide. That way you'll have delicious, perfectly cooked heirloom beans ready for easy meals.

SOPA DE MILPA

There's something deeply satisfying about a soup that tells a story thousands of years old. Delicious heirloom beans are combined with squash, corn and chilis in our Sopa de Milpa. This is more than just a plant-based meal—it's a celebration of one of the world's most ingenious farming systems and a delicious reminder that our ancestors knew exactly what they were doing when it came to sustainable agriculture.

Sopa de Milpa brings this ancient agricultural trio into your bowl, transforming the harvest into a warming, nourishing soup that honors indigenous foodways. Think of it as a plant-based riff on tortilla soup, but instead of being built around meat, the foundation here is the rich, savory bean broth—that liquid gold left over from cooking dried beans that's packed with earthy, mineral flavors.

The beauty of this soup is in its balance. The deep, almost meaty richness of Vaquita Negro bean stock provides a grounding bass note, while the dried pasilla peppers bring a mild, fruity heat with hints of chocolate and raisin. Fresh corn adds bursts of sweetness, zucchini contributes tender texture, and it all comes together as a celebration of the milpa harvest in liquid form.

ORGANIC TEPARY BEANS

The tepary bean has been handed down for countless generations amongst the Akimel O’Odham (River People, Pima) people and the Tohono O’Odham (Desert People). It is native to the Sonoran Desert and has been cultivated by the indigenous people of the region for 4,000 years.The bavi or tepary bean, is the most drought adapted species of bean in the world. 

Tepary beans are culturally very important to indigenous people of Southern and Central Arizona. It is said that the Tohono O’Odham, once referred to as Papago, were named after Papavi Kuadam which means ‘tepary eaters’. The tepary bean was once a large part of the indigenous diet in the Sonoran Desert, farmed in abundance along the Gila river. The reservation system caused a loss of traditional farming traditions and in the later 1800s the river was dammed and diverted with devastating effects. By the 1950s the tepary had all but disappeared. Due to the efforts of Ramona Farms the Akimel O'Odham people once again grow the tepary bean on their tribal land. 

WHAT TO DO WITH THEM

With their earthy flavor and creamy texutre, brown tepary beans make are an excellent choice for everything from salads to spreads. This simple recipe for Tepary Beans On Toast makes a fantastic lunch, snack or appetizer for those days when you don't want to spend much time in the kitchen. Brown Tepary make an excellent substitution for Arikara in this Hominy Bean Salad. Make a simple pot of beans to serve with some grilled Tri-Tip for the California experience. Of course your tepary bean experience would not be complete without an indigenous recipe by The Souix Chef, Shawn Sherman. We are head over heals for his tepary beans with chili agave glaze. 

ABOUT THE FARMER

We are honored that Ramona is sharing with us the food traditions of her tribe, the Akimel O'Odham (Gila River Pima) Community. Ramona's father, Francisco ‘Chiigo’ Smith, an O’dham farmer, grew many traditional crops on the Gila River Indian Reservation in Arizona. Her mother was an herbalist and traditional healer. Together they taught Ramona the value of their traditional foods  and way of life. She continued the traditions with her own family, farming on this ancestral land with her husband.

In the late 1970’s, some community elders asked Ramona and her husband us to grow the Bafv (tepary bean), which had nearly become extinct due to the lack of water that put many of the local subsistence farmers out of business. They discovered that her father had left a few seeds of the white and brown tepary beans in glass jars in a trunk in the old adobe house that she grew up in. They knew that it was to become their mission to ‘bring the bafv back’ to the community. 

The tepary bean is part of the Slow Food Ark of Taste and its roots go back thousands of years in our native foodways. The remains of the tepary have been found in archeological sites in Mexico that are 5,000 years old and it has been grown in what is now California and Arizona for thousands of years. This incredibly hearty bean was a staple food source for Native American tribes who cultivated it to survive in the incredibly arid conditions. 

It is through Ramona's tireless efforts that we can now enjoy this delicious part of our American cultural heritage and honor the traditions of the Akimel O'Odham people and their ancestors that have cared for the land for generations. 

NATIVE AMERICAN GROWN AND HARVESTED WILD RICE (BEAN + GRAIN VERSION)

This isn't just any rice—it's a treasured indigenous staple grown and harvested by the Red Lake Nation. Wild rice, Manoomin in Ojibwe, isn't technically rice, it's the seed of a marsh grass often called a pseudograin. Manoomin means "good seed." It packs a punch with more protein, minerals, and B vitamins than regular rice. Plus, it's gluten-free and low in fat, making it a perfect addition to any healthy lifestyle.

Wild rice holds deep cultural significance for the Ojibwe (Chippewa) people, symbolizing sustenance, community, and tradition. September, known as the "ricing moon," marked a time when Ojibwe families would gather at lakeside camps to harvest this vital grain. The meticulous process of drying, parching, and separating the rice was a communal effort, culminating in a festival of thanksgiving in October where the first batch of the season was cooked and shared. Beyond its nutritional value, wild rice was also a key trade item, supporting the Ojibwe's economy and sustaining those who traveled by canoe to trade furs.

About Red Lakes Nation Foods

Red Lake Nation Foods is a Native American-owned company dedicated to producing specialty products that honor and represent the cultural heritage of the Red Lake Nation. Located in northern Minnesota, within the Red Lake Indian Reservation, the company serves over 10,000 members across four districts: Red Lake, Redby, Ponemah, and Little Rock. The reservation’s history dates back to the fur trade era, with significant Ojibwa settlement and the establishment of a British Northwest Co. trading post in 1806. Today, Red Lake Nation Foods continues to uphold the traditions and values of the Ojibwa people.

Wild Rice Pilaf With Caramelized Shallots and Crispy Sage

This warm and earthy wild rice dish pairs beautifully with mushrooms, caramelized shallots, and aromatic sage, offering a rich blend of textures and flavors. Finished with toasted pine nuts and crispy fried sage leaves, it’s a simple yet elegant recipe that works as a hearty side or a satisfying vegetarian main. GET THE RECIPE.

How To Cook Wild Rice

1. Use a 1:3 ratio of wild rice to liquid. For example, combine 1 cup of raw wild rice with 3 cups of water or broth.
2. Bring the liquid to a boil in a medium-sized pot.
3. Stir in the wild rice, then cover the pot with a lid.
4. Simmer for 45-60 minutes.
5. The wild rice is done when the kernels are tender but not mushy, and many have burst open to reveal a cream-colored interior. *Be careful not to overcook, as this can cause the split kernels to curl.

Cooked wild rice will keep in the refrigerator for two weeks. Uncooked wild rice will last for years. As always, we recommend storing uncooked grains in the refrigerator to retain freshness. 

ORGANIC MITLA TEPARY BLACK BEANS (BEAN ONLY VERSION)

Hailing from the Mitla Valley of Oaxaca, Mexico, these, small dense black beans are an exceptionally flavorful variety of tepary bean. Tepary beans are among the most drought tolerant and ancient beans in the world. There is evidence that they were grown and eaten over 5,000 years ago in Mexico. The real bean geeks will appreciate that this little bean is the subject of some botany debate. Some say it is not a true tepary, Phaseolus acutifolius, but is instead a member of the Phaseolus vulgaris species. 

WHAT TO DO WITH THEM

Mitla Black Tepary is a small, quick-cooking bean with a firm, creamy texture. Its delicate nutty- sweet flavor complements other southwestern classics like chiles, cumin, and cilantro in soups, stews, and refried bean dishes. As is the case with many landrace varieties it requires longer cooking time which of course can be shortened by pre-soaking.  

ABOUT THE  FARMER

Fifth Crow Farms is an organic family owned farm in Pescadero, California. Grounded in a values-based approach to land stewardship, Fifth Crow Farm is a dynamic and diversified organic farm in Pescadero, CA. Founded in 2008 with a shoestring budget, a supportive local community, and ambitious dreams, they strive to bring eaters the highest quality, best tasting, and most nutritious food possible. 

Fifth Crow Farm wants their farm to be more than a business: they strive to make it an engine for positive change in the food system. They are stewarding the land in a way that not only respects but improves habitat for wildlife and builds better soil for future farmers. They also believe in creating a healthy, fulfilling, and fair work environment, and providing their customers with the best tasting, most nutritious, highest quality food possible.